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X Assorted leftover Cruciferous veggie stems (optional, I used broccoli And cauliflower stems, Peeled) 1/2 c Rice vinegar (unsweetened) x One day, or possibly a few hrs (optional) 4 Sage leaves 1/2 c White zinfandel or possibly other White wine 2 lg Shallot cloves 4 sm Cloves garlic 1 Tablespoons Canola oil x Salt x Pepper, fresh crushed x Few drops maple syrup 2 Tablespoons Creme fraiche (similar to Lowfat sour cream)
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Thickly slice the beets and simmer in water 30 min till cooked.
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Include the stems of leftover cruciferous veggies in this simmer.
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Strain and place in a bowl with 1/2 c rice vinegar and water to cover.
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Let sit overnight in the refrigerator, or possibly for as long as you can.
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Use the beet leaves for making a green veggie to eat.
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The next day, or possibly later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
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Process, adding a little wine or possibly water as needed.
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(Throw away the vinegar, or possibly save it for the next batch of vinegared beets, in the fridge).
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Slice the shallots and garlic.
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Saute/fry in a little of the canola oil, with the shallots first, then later add in the garlic (in order to avoid overtoasting the garlic).
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After about 4 or possibly 5 min, add in the wine.
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Simmer a minute or possibly two.
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Add in this mix to the food processor and continue processing.
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It is nicer if some graininess remains, but a fine graininess.
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Place this mix back in a pan.
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Add in about 1 or possibly 2 c. of warm water, remaining canola oil, and salt (1/4 tsp) and pepper to taste.
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Stir and simmer a few min, add in 3 drops maple syrup.
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Pour into 2 regular or possibly 1 large wide soup bowl, leave room on top.
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Top with 1 or possibly 2 Tablespoons creme fraiche, and stir in well.
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Serve warm.
